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cut up whole roast chicken on a plate

Easy Whole Roast Chicken

A recipe for whole chicken that comes out tender and juicy every time.
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Course: Dinner, Lunch, Main Course
Cuisine: American, Jewish, Kosher
Keyword: shabbat, whole chicken
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 428kcal


  • 1 whole chicken
  • 1 onion
  • 1 tablespoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 tablespoon chicken consomme soup powder
  • ½ cup hot water
  • salt and pepper to taste


  • Preheat the oven to 350ºF.
  • Mix the seasoning salt, garlic powder, salt and pepper together to make a seasoning mix.
  • Rub the outside and inside of the chicken with the seasoning mix and then place it into a 9x13 baking dish.
  • Slice the onion into quarters and place them inside of the chicken cavity.
  • Mix the hot water with the chicken consomme and pour into the baking pan.
  • Roast the chicken uncovered for 45 minutes. Baste with the juices from the pan. Roast for another 45 minutes uncovered. The internal temperature should be 165ºF.


Serving suggestions

Easy Whole Roast Chicken is a great choice for any Shabbat or Yom Tov meal. Here are some side dishes that we suggest serving along with it.


Calories: 428kcal | Carbohydrates: 4g | Protein: 36g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2030mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg